Okeefes Tap Room & Res
Last inspected: Mar 20, 2026
82
Score
Inspectors have visited Okeefes Tap Room & Res eight times, with records going back to 2022. Okeefes Tap Room & Res was last inspected on Mar 20, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 21 violations earlier on.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Compared to the broader Clearwater restaurant scene, this is about average. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine plastic interior soiled with black substance.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottled coffee drinks stored in reach in cooler on cook line not segregated. Operator removed drinks from cooler. **Corrected On-Site**
08B-49-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bread cooler outside has one shelf that is pitted with rust.
14-17-4
82
Nov 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach-in coolers on expo side of kitchen near soup soiled.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Empty tanks not secured near back door. Operator secured with wire. **Corrected On-Site**
51-11-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of pickles stored on floor in walk-in cooler. Operator moved onto milk crate. **Corrected On-Site**
08B-47-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator and he posted on wall. **Corrected On-Site**
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. One bag of onions sitting in top of pastrami box. Operator hung onions on wire rack. **Corrected On-Site**
08B-17-4
78
Feb 24, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
61
Oct 1, 2024
Routine - Food
4 critical violations. 6 major violations. 16 minor violations.
View 26 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice in reach-in cooler across from grill. Operator placed rice in cooler. Re temp at 12:55pm a. cooked rice (47F - Cold Holding) 43f **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Two 6.5 cans of sliced apples stored on bottom shelf are dented at seams. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment has quat sanitizer connected to dishmachine. Dishmachine data plate states use chlorine sanitizer. Operator connected chlorine sanitizer to dishmachine. Operator connected chlorine sanitizer. Re checked reading 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Storage shelves are blocking the path to hand wash sink for employee washing dishes. Reviewed with manager.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Straw, bottle top, and cut lemons are stored inside bowl of hand wash sink in bar area. Reviewed with manager. Employee removed items from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle hanging on shelf in warewashing area containing toxic detergent substance not labeled. Operator labeled spray bottle detergent. **Corrected On-Site**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Travis Duquesnay CFM expired on 10-16-2023. **Repeat Violation**
53A-03-7
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John O'Brien hired more than 30 days ago no CFM certification.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from is stained with black substance. Soda gun in bar area near hand wash sink is soiled with black substance buildup. **Repeat Violation** **Admin Complaint**
22-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line dry seasoning storage rack in prep area.
14-45-4
Basic - Covered waste receptacle not provided in unisex bathroom.
32-12-5
Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable. **Repeat Violation** **Admin Complaint**
14-09-4
Basic - Equipment and utensils stored on shelf in warewashing area not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
14-11-5
Basic - Food stored on floor. Three bags of ice on floor in walk-in freezer. Operator placed item on shelf. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceilings in cooks line and expo area, **Repeat Violation** **Admin Complaint**
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven at end of cooks line used more than 24 hours ago is soiled with debris.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on all reach-in cooler doors on cooks line. **Repeat Violation** **Admin Complaint**
23-03-4
Basic - Reach-in cooler across from fat-fryers interior/shelves have accumulation of soil residues. **Repeat Violation** **Admin Complaint**
22-16-4
Basic - Reach-in coolers across from grill and at the end on cooks line shelves with rust that has pitted the surface.
14-33-4
Basic - Six commercially processed reduced oxygen packaged mahi mahi fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in walk-in cooler. Observed operator discard fish. Stop sale not warranted. **Corrected On-Site**
06-09-1
Basic - Standing water in bottom of reach-in-cooler located at end of cooks line. **Repeat Violation** **Admin Complaint**
29-49-6
14
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
25
Aug 4, 2023
Routine - Food
5 critical violations. 1 major violation. 18 minor violations.
View 24 violations
High Priority - Dented/rusted cans present. See stop sale. #10can of bush's baked beans underneath table in prep area.
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes and pans, then touch clean equipment from dishwasher. Educated operator on proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at 1112am shredded cheese (46F - Cold Holding) Shredded cheese 41f **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at 11:18am chili and beans (129F - Hot Holding); cheese sauce (100F - Hot Holding); white sauce (117F - Hot Holding) Operator re heated items on stove top re temp at 12:30pm Chili and beans 172f White sauce 174f Cheese sauce 170f **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose connected directly to faucet without backflow preventer.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer in prep area. Soda nozzles in wait station. Soda gun in bar area.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine accumulation of debris.
16-21-4
Basic - Backflow device not located for convenient service or maintenance access.
29-38-4
Basic - Bowl or other container with no handle used to dispense food. Handle touching protein powder in bar area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in freezer door handles on cook line.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Al cutting boards in kitchen.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. #10can of bush's baked beans underneath table in prep area.
08B-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in freezer in expo area.
08B-49-4
Basic - Floor area(s) covered with standing water. In walk-in cooler.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Broken tile in walk-in cooler and cook line.
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At back of cook line.
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on top of grill on cook line. Operator re heated to 175f **Corrected On-Site**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At back of cook line.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and expo area. Gasket on reach-in freezer on cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line across from flattop grill.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water on reach-in cooler on cook line.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer located outside of establishment shelves.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Protein in bar area not labeled.
02D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line.
13-03-4
17
Mar 20, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. **Corrective Action Taken**
11-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm chlorine. Operator changed out sanitizer and primed and ran machine again. Tested at 100ppm chlorine. **Corrected On-Site**
22-41-4
Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2023.
50-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Operator moved the case of mushrooms to different shelf. **Corrected On-Site**
08B-17-4
67
Dec 5, 2022
Complaint Full
3 critical violations. 2 major violations. 16 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale. 4 rusted number 10 cans of white potatoes 5 cans of chopped ocean clams, 3lb.3ounce. 1 dented, number ten can of diced tomatoes. 1 dented, number ten cans of shredded sauerkraut. 1 dented number 5 can of albacore tuna.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves with no hand wash, then continued with food prep. Educated employee and they washed their hands and then put on gloves. Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes to place in dish area. Then attempted to take clean, plated food out to dining area without hand washing. Stopped and educated server, and she then washed hands before touching clean plate ware. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries in reach in freezer not commercially packaged. Operator moved to lower shelf, proper storage. Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen chicken stored over frozen beef. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had mint leaves on interior of hand wash sink. Cook filled pan with water at hand wash sink on the cook line. Educated employee and made aware that hand wash sinks can only be used for hand washing. **Corrective Action Taken**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen shows accumulation of debris. Slicer guard on slicer in kitchen prep area shows accumulation of debris. **Repeat Violation**
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. In kitchen, underneath the hand wash sink, No cove molding present.
36-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented and rusted cans on dry storage shelves not segregated from foods to be served. See stop sale.
08B-20-4
Basic - Dead roaches on premises. One dead roach in bar area between cooler and cash register on floor. Operator cleaned and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in server area, stored over condiments. Employees moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored in microwave, employee moved the back pack. Cell phone on prep table in kitchen in dish area. Employee moved to proper location. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line cooking, had no restraint. Employee put on hat. no beard guard on employee on cook line. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked pans in dish area show wet nesting.
24-08-4
Basic - Equipment in poor repair. Torn gaskets on the three door deli cooler in front of cook line, middle door, and torn gasket on white fridge to the right of the three door deli cooler. Torn gaskets on two door deli cooler on main cook line.
14-11-5
Basic - Single-service articles improperly stored. Portion cups on floor in dry storage building in back, outside of establishment. Operator moved to shelf. **Corrected On-Site**
25-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer located outside of rear establishment.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door deli cooler on main cook line. Operator provided ambient thermometer for the cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line show accumulation of debris and grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on pans in dish area. Operator removed the label and place pan in dish area. **Corrected On-Site**
16-46-4
Basic - Screening is not 16-mesh to the inch. Screen in rear door in kitchen, screen on bottom of door is cut, torn, or missing.
35B-13-4
Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowl used as scoop in the cut leafy greens on the three door deli cooler in front of cook line.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in server area. Ceiling above the soda machine has hole in it.
36-32-5
23
Frequently Asked Questions
When was Okeefes Tap Room & Res last inspected?
The most recent health inspection at Okeefes Tap Room & Res on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Okeefes Tap Room & Res?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Okeefes Tap Room & Res.
How does Okeefes Tap Room & Res compare to other restaurants in Clearwater?
Okeefes Tap Room & Res most recently scored 82 out of 100, which is about the same as the Clearwater average of 79.
Has Okeefes Tap Room & Res' inspection record improved over time?
Yes. Recent inspections at Okeefes Tap Room & Res have averaged around four violations per visit, down from roughly 21 earlier in the record.
What does a low risk rating mean?
A low risk rating at Okeefes Tap Room & Res means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Okeefes Tap Room & Res inspected?
Based on the inspection history on file, Okeefes Tap Room & Res is inspected around two times per year on average.
Nearby Restaurants